This isn’t your typical minestrone—Minestrone Primavera is the delicate, green-hued cousin of the Italian classic, celebrating spring vegetables with a light, lemony twist.
Minestrone Primavera: Italian Spring Vegetable Soup with Potatoes and Peas
As springtime approached, I started digging into vibrant green dishes I could bring to the blog—and that’s when Minestrone Primavera caught my attention. I came across regional variations of minestrone soup in Italy, which totally fascinated me. We usually only see one version here in the States, so learning about minestrone verde from the North and minestrone primavera from Central Italy really sparked something. I loved the idea of using potatoes in the primavera version, so I set out to create my own take. And I just love it! If you can get your hands on fresh English peas, they are so stinking good—sweet, tender, and totally worth it.
What Does Minestrone Primavera Mean?
Minestrone means “big soup” in Italian, typically filled with a mix of vegetables, beans, and sometimes pasta or rice. Primavera means “spring”—so this version, Minestrone Primavera, is a lighter, greener version made with seasonal spring vegetables like zucchini, peas, and leafy greens. It’s especially popular in Central Italy, where pasta is often left out in favor of potatoes and legumes.
Why You’ll Love This Recipe
Seasonal and Vibrant: A true celebration of spring produce—zucchini, peas, greens, and herbs.
Naturally Vegan: The soup itself is fully plant-based—just use vegan pesto and Parmesan if adding garnish, or it’s vegetarian as is.
Hearty Yet Light: Potatoes and beans make it filling, but it still feels fresh and bright.
Pasta-Free: Central Italian-style means no pasta—just veg-forward goodness.
Easy to Make Ahead: Flavors deepen with time, making it a great prep-ahead meal.
Ingredient Highlight: Zucchini
Zucchini is one of spring and early summer’s most versatile vegetables. Mild and slightly sweet, it soaks up flavor beautifully while maintaining a satisfying bite. In Italian cooking, zucchini is often added to minestrone or sautéed simply with garlic and olive oil. Roasted, blended, or simmered, it adds gentle body to soups without overpowering them.
Madly Delicious Must-Know Tips and Questions
Add Greens at the End:
Spinach or power greens wilt quickly and should go in during the last few minutes.
Use a Light Broth:
To keep the soup green and bright, opt for a broth without tomato.
No English Peas?
Use petite frozen peas! Add them straight in during the final few minutes of cooking.
Don’t Skip the Pesto:
That final dollop brings bold herby flavor and elevates every bite.
Can I add pasta if I want to?
Sure! Ditalini or orzo would work well. Just reduce the potato slightly or add extra broth.
Is this soup good for meal prep?
Yes! It keeps well in the fridge for up to 4 days and can also be frozen.
Do I have to use cannellini beans?
Nope—Great Northern or chickpeas are fine too, but cannellini beans are creamy and traditional.
Let’s Dish: Did You Know?
Minestrone is one of the oldest known soups in Italy, dating back to ancient Roman times when it was made with whatever vegetables were on hand. While most people think of minestrone with pasta and tomato, the primavera version is more herbaceous and springlike, showcasing green vegetables and fresh herbs instead of heavy ingredients.
Love a light and flavorful soup with a Spring time vibe? Then try my Minestrone Primavera !
A Central Italian-inspired take on a classic, this version skips the pasta and goes heavy on fresh green vegetables, lemon, and herbs. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Spring Time Recipes
Pasta e Piselli (Roman Pasta with Peas)
Crunch High-Protein Tahini Caesar Kale Salad
Minestrone Primavera
Equipment
- Medium pot of dutch oven
Ingredients
- 2 tbsp olive oil
- ½ large yellow or sweet onion, diced
- 1-2 garlic cloves, minced
- 1 medium to large zucchini, halved lengthwise, then halved again and sliced
- 1-2 medium to large white potatoes, diced
- 1 (32-ounce) carton vegetable broth (for a green soup, use one without tomatoes)
- 1 (15-ounce) can cannellini beans, drained and rinsed
- ½ tsp dried parsley
- ½ tsp dried thyme
- ½ tsp salt, adjust to taste
- ¼ tsp black pepper, adjust as needed
- 1 cup fresh English peas (or use frozen if unavailable)
- 2 handfuls spinach or mixed power greens
- Juice of one lemon
- A few tablespoons hand torn fresh basil
- Optional garnish: A dollop of pesto (store-bought or homemade)
- Optional garnish: Fresh grated Parmesan or plant-based Parmesan
Instructions
- Sauté the Aromatics: In a large pot, heat a 2 tbsp of olive oil over medium heat. Add ½ diced onion and cook for 3–4 minutes, until softened. Stir in 1–2 minced garlic cloves and cook for 30 seconds, until fragrant.
- Add the Veggies & Broth: Add the 1–2 diced white potatoes and sliced zucchini to the pot. Pour in the 32-ounce carton of vegetable broth, and bring everything to a gentle simmer.
- Season the Soup: Stir in ½ tsp dried parsley, ½ tsp dried thyme, ½ tsp salt, and ¼ tsp black pepper. Let the soup simmer for about 12–15 minutes, or until the potatoes are just tender.
- Add Beans and Peas: Once the potatoes are fork-tender, add the 1 can of cannellini beans and 1 cup of fresh peas. Simmer for another 5 minutes. Tip: If using frozen petite peas, add them in the last 2–3 minutes of cooking
- Stir in the Greens: Add 2 handfuls of spinach or power greens, juice of one lemon, and a few tablespoons of fresh basil. Stir until the greens are wilted and everything is warmed through.
- Serve & Garnish: Ladle the soup into bowls and top each with a spoonful of pesto and a sprinkle of Parmesan or plant-based Parmesan, if using. Serve immediately.